avec quartiers de pommes de terre et oignons caramélisés
Voici un classique des plus délicieux qui a été rehaussé grâce aux saveurs de la mayo BBQ crémeuse et du mélange paprika fumé et ail, saupoudré sur les quartiers de pommes de terre! Avec des oignons caramélisés, ces burgers feront fureur auprès de la famille!
Allergens
Utensils
Tags
Pomme de terre Russet
460 g
Bœuf haché
250 g
Sauce BBQ
4 tbsp
Pains briochés
2 unit
Oignon rouge
113 g
Mélange paprika fumé et ail
1 tbsp
Fromage cheddar, râpé
0.25 cup
Mayonnaise
4 tbsp
Vinaigre balsamique
2 tsp
Sucre
1 tsp
Huile
2 tbsp
Sel
0.375 tsp
Poivre
0.125 tsp
Chapelure italienne
2 tbsp
Mélange printanier
28 g
Before starting, preheat the oven to 450°F.Wash and dry all produce.Balsamic Vinegar Guide for Step 2: 1 tsp (2 tsp) for mild, 2tsp (4 tsp) for medium, 1 tbsp (2 tbsp) for extra! Cut potatoes into 1/2-inch wedges.Add potatoes, half the Smoked Paprika-Garlic Blend and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until golden-brown and tender, 22-24 min. (NOTE: For 4 ppl, roast in the bottom and middle of the oven, rotating sheets halfway through.)
Meanwhile, peel, then cut onion into 1/4-inch slices. Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp (1tbsp) oil, then onions. Cook, stirring occasionally, until softened, 3-4 min. Add 1 tsp (2 tsp) sugar and season with salt. Cook, stirring occasionally, until onions are dark golden-brown, 6-8 min. Stir in 2 tsp (4 tsp) vinegar. (NOTE: Reference balsamic vinegar guide.) Transfer onions to a plate, then cover to keep warm.Carefully rinse and wipe the pan clean.
Add beef, breadcrumbs, remaining Smoked Paprika-Garlic Blend and 1/4 tsp (1/2 tsp) salt to a medium bowl. Season with pepper, then combine.Form mixture into two 4-inch-wide patties (4 patties for 4 ppl). Heat the same pan over medium. When hot, add 1/2 tbsp (1 tbsp) oil, then patties. Pan-fry until cooked through, 4-5 min per side.**Remove the pan from heat, then transfer patties to one side of another unlined baking sheet. Sprinkle cheese evenly over patties. Set aside.
Meanwhile, add mayo and BBQ sauce to a small bowl. Season with pepper, then stir to combine.
Halve buns, then arrange on the other side of the baking sheet with patties, cut-side up. (NOTE: For 4 ppl, use a second unlined baking sheet.)Toast in the top of the oven until buns are golden-brown and cheese is melted, 3-4 min. (NOTE: For 4 ppl, toast in batches.) (TIP: Keep an eye on buns so they don't burn!)
Spread some BBQ mayo onto top buns. Divide caramelized onions between bottom buns, then stack with spring mix and patties. Close with top buns.Divide burgers and spiced potato wedges between plates. Serve remaining BBQ mayo on the side for dipping.
1180
kcal
Calories
63
g
Fat
16
g
Saturated Fat
110
g
Carbohydrate
28
g
Sugar
7
g
Dietary Fiber
47
g
Protein
115
mg
Cholesterol
1550
mg
Sodium
avec quartiers de pommes de terre et oignons caramélisés
avec quartiers de pommes de terre et oignons caramélisés
avec quartiers de pommes de terre et oignons caramélisés
avec quartiers de pommes de terre et oignons caramélisés
avec quartiers de pommes de terre et oignons caramélisés
avec sauce BBQ blanche, maïs au beurre et pommes de terre croustillantes